I am a big fan of Adobo, and I feel like it’s one of those “recipes” that is really just a guide. How it’s made just depends on how someone’s grandmother made it, so it’s just which old family recipe you prefer. I almost always do this in the slow cooker, and use chicken or pork interchangeably. I also feel like it’s a little different every time. For this one, I saw a recipe on Serious Eats that added ginger, and thought that sounded great…it was! This one is a make again, and though I think I prefer it with chicken, we had pork on hand so there you have it. I served this with roasted sugar snap peas and yellow peppers, and a brown rice mix.
- 1.5 to 2lb pork loin, trimmed and cubed
- onion, sliced vertically
- 6-8 cloves garlic, crushed
- large piece of ginger, cut into chunks
- handful whole peppercorns
- 5-6 bay leaves
- 3/4 cup reduced-sodium soy sauce
- 1/4 cup apple cider vinegar ( you can add a dash more if you like your adobo with a sharp taste)
Place all ingredients in the slow cooker, gently toss to mix them a bit. Cook on low for 6-8 hours – if possible, give it a light stir halfway through. Once cooked, discard bay leaves and serve with rice.
This was a great low-cal choice at 265 calories a serving (4 total, no rice/sides), and very filling.